Just the other day John and I were chowing down on blue corn tortilla chips using zuké citrus & ginger pickled things as the condiment. While we were snacking, he shared his favorite breakfast recipe with me. Ezekial Sprouted Whole Grain English Muffins, sliced avocado, teriyaki sauce, and zuké pickled things Just Juniper over the top of all that goodness. The store I visited did not sell the sprouted whole grain english muffins, so I substituted with a slice of Ezekial Sprouted Grain & Seed Bread (ESGSB). Ingredients:1 slice of ESGSB1/2 Avocado3 Tbsp of zuké pickled things Just JuniperSplash of Ohsawa Organic Nama Shoyu (another substitute)Directions:Toast breadslice avocado 1/2 and layer on breadsprinkle with shoyutop generously with zuké pickled things […read more]
It’s April and by all signs, like the snow outside and the cold temperatures these past few days, NOT tomato season. My decision to post this blog might surprise some of you, but I received a request for a fermented salsa recipe. Honestly, besides zuké pickled things, there is no other condiment I crave more than salsa. Daily. Thanks for prodding me Aaron! So where do you get organic tomatoes in our temperate zone this time of year? Circle Fresh Farms organic tomatoes are available at Whole Foods Markets on the front range of Colorado. Circle Fresh is a network of 10 small farms working together to grow produce locally. This is a simple recipe, and one that has a […read more]
From the kitchen of our favorite foodie about town, Michelle Auerbach: Feeling springy? Feeling cleansy? Feeling the need to eat all the greens that popped up at the Farmer’s Market this week? Want to add your Zuké to a salade composée? Here is the dressing and the salad for you. Carolyn’s THE DRESSING 3 inch piece of fresh ginger grated 3 cloves of garlic 6 inch piece of turmeric peeled and chopped ½ cup extra virgin olive oil 2 lemons juiced 3 Tablespoons of tamari 2 Tablespoons raw honey ½ teaspoon sea salt Place all the ingredients in a blender. Blend until smooth. For the salad, I bought one bag of lettuce from Oxford Gardens, one bunch of […read more]
As the sun begins to shine longer each day, and our clocks spring forward, the energy changes at my house. My boys want to spend every minute outside in shorts, even when it’s blustery. Well, this past weekend, we tried to let them fulfill that desire. And although they were not in shorts the whole time, their celebratory attitudes were not hampered one bit. We all had a great time soaking up the sun and enjoying the warmer weather. Seems like with spring just around the corner, parties are happening everywhere. Zuke pickled things is participating in the Party Against Poverty at the Belmar Whole Foods Market, Saturday, March 30th. The festivities are from 12-4pm and include, beer, brats, kraut, […read more]
Ginger Beer Recipe: This is a very simple and tasty recipe on how to make ginger beer. It is very strong in ginger taste and perfect for the cocktail “Dark ‘N’ Stormy “or just drinking. You can also add half seltzer water for the folks who like a milder Ginger flavor.Below is a cartoon of the recipe ,thanks to my fantastic mama for drawing it. A natural, classic non-alcoholic ginger beer made with fresh pressed ginger juice. * You may have to unscrew the lid a couple of times to let the gases out if not it will explode. Yield: 6 bottles Prep Time: 30 minutes + 60 hours of infusing and fermentation time Ingredients: 3/4 cups Brown Sugar2 qts of Water1.5 […read more]
It’s Mojo Mastery time again. This time I taught broth making which was a first for me. I love that making chicken broth in my own home is a second nature act. Bones never get thrown away and I like to roast a whole chicken every couple of weeks or so. I can’t help it when I look at a whole chicken from the store nestled in it’s plastic with “giblets included” written ostensibly on the outside I can’t help but think “mmmmmmatzo balls”. (ok I actually think fried chicken, a whole bird quartered with gravy and biscuits, but that’s just me, my stomach to brain neural connections fire at double time and I like to include butchering in my […read more]
Blog post by our blogoddess, Michelle Auerbach and photos by her talented daughter, Zoe This is perfect for when you have left-over rice and a jar of Zuké Kimchi, the napa and garlic kind. It’s now really winter out there, and something hot and spicy and a little oily will warm you up right away. Plus, it is fast and can be made with any of the proteins listed, so it’s flexible. The recipe is very loosely adapted from Quick And Easy Korean Cooking by Cecelia Hae-Jin Lee. 1 Tablespoon vegetable oil (sesame is good, as is coconut) 1 onion, chopped 4 oz of chopped pork loin, 1 package of tofu cubed, or 2 eggs 1 more Tablespoon vegetable oil […read more]
